Recipes with veal
130 recipes
Saltimbocca Alla Romana
Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.
Kreatopita Therini (Summery Meat Pie)
Kreatopita Therini is a Greek summer meat pie with veal, zucchini, eggplant, and tomato baked between buttered phyllo layers. Fresh, herby, and golden-crisp on top.
Veal with Sheep Cheese
Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.
Poached Filets Mignons with Horseradish Sauce
Poached filet mignon in demi-glace broth with a Dijon mustard and horseradish sauce, served sliced over quinoa. An elegant, lighter way to cook premium steak without searing.
Veal Scallopine
Veal scallopine piccata-style with a quick lemon, caper, and butter pan sauce. Flour-dusted veal browns fast in olive oil and butter, then gets draped in a bright, tangy sauce. Ready in 30 minutes.
Fine Veal Steaks
Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.
Schnitzel Meat
Tender veal cubes browned in bacon fat and simmered in tomato gravy with carrots and onions. A hearty Pennsylvania Dutch one-pot meal ready in under an hour.
Veal Stew with Oranges, Carrots & Mushrooms
Veal stew with oranges, carrots, and mushrooms: tender braised veal in a bright orange-infused broth with baby carrots and browned mushrooms. A rustic French country stew.
Kalbsschnitzel Mit Feinen Gemusen (Veal Rounds
German veal schnitzel topped with stewed tomatoes, white asparagus, and fresh mushrooms, pan-seared in butter with paprika. Serve with pureed potatoes for a classic Bavarian dinner.
Fricasse of Veal with Fiddleheads
Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.
Sauteed Cubed Veal in Cream Sauce
Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.
Veal Dijon
Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.
Meat Patties
Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.
Veal Paprika with Wine
Veal paprika simmered in white wine with mushrooms, onion, and sour cream over buttered noodles. A Hungarian-inspired comfort dish with a rich, velvety sauce.
Veal Olives
Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.
Veal Scallops Sauteed with Spinach & Capers
Pounded-thin veal scallops seared golden in minutes, then topped with wilted spinach, briny capers, and a bright lemon pan sauce. Just 6 ingredients and 45 minutes for an elegant Italian weeknight dinner.
Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.
Kreatopita Therini is a Greek summer meat pie with veal, zucchini, eggplant, and tomato baked between buttered phyllo layers. Fresh, herby, and golden-crisp on top.
Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.
Poached filet mignon in demi-glace broth with a Dijon mustard and horseradish sauce, served sliced over quinoa. An elegant, lighter way to cook premium steak without searing.
Veal scallopine piccata-style with a quick lemon, caper, and butter pan sauce. Flour-dusted veal browns fast in olive oil and butter, then gets draped in a bright, tangy sauce. Ready in 30 minutes.
Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.
Tender veal cubes browned in bacon fat and simmered in tomato gravy with carrots and onions. A hearty Pennsylvania Dutch one-pot meal ready in under an hour.
Veal stew with oranges, carrots, and mushrooms: tender braised veal in a bright orange-infused broth with baby carrots and browned mushrooms. A rustic French country stew.
German veal schnitzel topped with stewed tomatoes, white asparagus, and fresh mushrooms, pan-seared in butter with paprika. Serve with pureed potatoes for a classic Bavarian dinner.
Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.
Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.
Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.
Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.
Veal paprika simmered in white wine with mushrooms, onion, and sour cream over buttered noodles. A Hungarian-inspired comfort dish with a rich, velvety sauce.
Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.
Pounded-thin veal scallops seared golden in minutes, then topped with wilted spinach, briny capers, and a bright lemon pan sauce. Just 6 ingredients and 45 minutes for an elegant Italian weeknight dinner.
